Seasonal Oysters On The Half Shell Recipe

Inspired by Pacific Coast Grill

Time30m

Serves4

passion fruit mignonette & cocktail sauces

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Ingredients

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Oysters

12 units Fresh oysters

Passion Fruit Mignonette

1 cup Passion fruit juice

1 tbs red wine vinegar

2 tbs Shallots, finely chopped

1 tbs Fresh cilantro, chopped

1 tsp Celtic sea salt

Cocktail Sauce

1 cup Ketchup

2 tbs Horseradish, prepared

1 tbs ReaLemon lemon juice

1 tsp Original Worcestershire Sauce

1 tsp Hot sauce, to taste

Method

Preparing the Oysters

Shucking the Oysters

Carefully shuck the fresh oysters using an oyster knife. Ensure to keep the oyster liquor (the liquid inside the shell) intact for added flavor.

Arranging the Oysters

Place the shucked oysters on a bed of crushed ice on a serving platter to keep them chilled.

Making the Passion Fruit Mignonette

Mixing the Ingredients

In a small mixing bowl, combine the passion fruit juice, red wine vinegar, finely chopped shallots, and chopped cilantro.

Seasoning

Add salt to the mixture and stir well to combine.

Chilling

Let the mignonette sit in the refrigerator for at least 15 minutes to allow the flavors to meld together.

Preparing the Cocktail Sauce

Combining Ingredients

In a separate bowl, mix together the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce.

Adjusting Flavor

Taste the cocktail sauce and adjust the heat with more hot sauce if desired.

Serving

Presenting the Oysters

Serve the chilled oysters with small bowls of passion fruit mignonette and cocktail sauce on the side. Provide toothpicks or small forks for easy eating.